Adobo I Recipe

Name: Adobo I Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 x Ancho chilies; 1/2 c. White vinegar; 2 c. Water; 1/4 c. Extra virgin olive oil; 2 med Onions thinly sliced; 5 x Garlic cloves thinly sliced; 1 Tbsp. Grnd cumin; 4 c. Vegetable Stock see * Note; (or possibly 4 c. chicken stock); 2 Tbsp. Molasses; 1/4 c. Orange juice; 1/4 c. Fresh lemon juice; 2 Tbsp. Tomato paste

Servings: persons

12 x Ancho chilies
1/2 c. White vinegar
2 c. Water
1/4 c. Extra virgin olive oil
2 med Onions thinly sliced
5 x Garlic cloves thinly sliced
1 Tbsp. Grnd cumin
4 c. Vegetable Stock see * Note
(or possibly 4 c. chicken stock)
2 Tbsp. Molasses
1/4 c. Orange juice
1/4 c. Fresh lemon juice
2 Tbsp. Tomato paste

1
Toast chilies over gas flame till soft and brown, turning frequently.
2
Transfer to saucepan.
3
Add in vinegar and water.
4
Bring to boil.
5
Reduce heat to simmer and cook till softened, about 10 min.
6
Transfer to blender or possibly processor.
7
Puree till smooth paste forms.
8
Heat oil in heavy medium saucepan over medium-high heat.
9
Saute/fry onions till golden brown-brown, about 10 min.
10
Add in garlic and stir till fragrant, about 1 minute.
11
Add in stock and chile mix.
12
Bring to boil.
13
Reduce heat to simmer.
14
Cook 20 min, stirring frequently.
15
Mix molasses, orange juice, lemon juice and tomato paste in small bowl till smooth.
16
Add in to sauce.
17
Simmer 15 min.
18
Season to taste with salt and pepper.
19
This recipe yields about 1 1/2 qts of adobo.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 x Ancho chilies, 1/2 c. White vinegar, 2 c. Water, 1/4 c. Extra virgin olive oil, and more.

Yes, Adobo I Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions